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–+ servings

Piperade Basquaise Œufs

The Basque Country's answer to shakshuka — sweet peppers and tomatoes cooked down with garlic and Espelette pepper into a silky, vibrant sauce.
Print Recipe
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Course: Main Course
Cuisine: French
Servings: 4 servings
Calories: 310kcal

Ingredients

  • 3 red bell peppers thinly sliced
  • 2 green bell peppers thinly sliced
  • 4 large tomatoes peeled and roughly chopped
  • 1 large onion thinly sliced
  • 4 garlic cloves minced
  • 4 tbsp olive oil
  • 1 tsp Espelette pepper (or smoked paprika + cayenne)
  • 8 eggs
  • 4 slices Bayonne ham or prosciutto
  • Fresh flat-leaf parsley
  • Salt

Instructions

  • Heat olive oil in a large pan over medium heat. Add onion and cook 10 minutes until soft.
  • Add peppers, garlic, and Espelette. Cook 20 minutes, stirring occasionally, until very soft.
  • Add tomatoes. Season. Cook uncovered 15 more minutes until liquid evaporates and mixture is thick.
  • Make 8 small wells in the piperade. Break an egg into each well.
  • Cover the pan. Cook on low heat 5–7 minutes until whites are set but yolks remain runny.
  • Lay slices of Bayonne ham alongside.
  • Scatter fresh parsley. Serve directly from the pan.

Nutrition

Serving: 1serving | Calories: 310kcal | Protein: 18g | Fat: 20g | Fiber: 4g
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